lamb burgers with tzatziki

Ingredients

• Olive oil

  Salad or cooking

  3 tsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Lamb mince

  Lean lamb and mutton mince - Tesco

  500g

• Panko Breadcrumbs

  Japanese Style - Trader Joe's

  50g

• Mint

  Freshdirect

  ½ tablespoon or 2g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Rosemary

  Fresh

  1 tsp or 0.7g

• Lemon zest

  1 lemon or 4g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Natural Yoghurt

  Sainsbury's

  50g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tzatziki

  Oasis

  2 tbsp or 28g

• Natural Yoghurt

  Sainsbury's

  250g

• Garlic

  Raw

  2 cloves, minced or 6g

• Vinegar

  Italian White Wine - Lunds & Byerlys

  2 oz or 57g

• Spearmint

  Dried

  2 tsp or 1g

Directions

1. finely chop the onion, rosemary; 1 tsp white wine vinegar
2. Preheat the oven to 220 and line a baking tray Heat the oil in a frying pan. Add the chopped onion and cook, stirring regularly, until it's soft and translucent. Add the garlic cloves and cook for another 2 minutes. Remove the pan from the heat and allow the onion and garlic to cool. Put the lamb in a bowl and break up any clumps. Season generously with salt and pepper and sprinkle over the breadcrumbs, herbs, lemon zest and cinnamon. Add the onions and garlic, along with the yoghurt, and mix the whole lot together. The easiest way to do this is with your hands. Divide the mixture into 6 portions and form burger-sized patties. Space the burgers on the baking tray. Bake them in the oven for 12-15 minutes, until well browned. If you want the lamb slightly pink in the middle, cook for 10 minutes. Serve with tzatziki. Tzatziki:: Peel the cucumber and cut it in half lengthways. Scoop out the seeds with a teaspoon and discard. Coarsely grate the cucumber and put it in a colander. Sprinkle it with salt and leave over a bowl or in the sink to drain for half an hour. After half an hour, wring out as much water from the cucumber as you can. A good way to do this is to put it all on a clean tea towel, scrunch the tea towel up into a bundle and twist the edges together, then squeeze hard. You'll be amazed by how much water comes out. Put the yoghurt in a bowl and add the garlic, white wine vinegar and mint. Add the cucumber and stir well.